Two-Tone Aquafaba Vegan Meringue Swirls (Edit recipe)

If you are a vegan baker or making the switch to a healthier plant-based diet, you’ve most likely heard about the egg replacement aquafaba. Vegan meringues are surprisingly easy to make with a few simple steps.

10 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	283
Fat:	4 g
Carbohydrates:	56 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	13 mg
Fiber:	8 g
Sugars:	25 g
Calculated for total recipe.

by Color Kitchen Foods

View original recipe

Serves: 7-10

Ingredients

15.5 oz Chickpeas, 1 can, liquid only (aquafaba)
1/2 tsp Cream of Tartar, (or 1/2 tsp white vinegar)
1.25 cups Powdered Sugar, (125g)
1 Color Kitchen Foods Blue Food Color, or color of choice (1 packet)
1 Color Kitchen Foods Pink Food Color, or color of choice (1 packet)
1/2 tsp Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 225 degrees. Line two baking sheets with parchment paper.
Drain chickpeas and put liquid (aquafaba) in medium bowl. Beat on high speed with mixer for 5 minutes or until stiff peaks form. Add cream of tartar and mix 1 more minute. Slowly add the sugar and whisk until the mixture is glossy. Add vanilla.
Split into 2 bowls and add 1 color packet into each. Beat each 2 minutes or until color fully blended.
Put equal parts of each color into piping bag with a star nozzle and pipe 2 inches apart.
Bake for 1 ½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool in oven for 1 more hour.